Soupe Au Pistou - Provençal Vegetable Soup
photo by Jostlori
- Ready In:
- 1hr
- Ingredients:
- 18
- Serves:
-
6
ingredients
-
For soup
- 1 large leek, washed and thinly sliced (2 cups)
- 1 celery rib, sliced
- 1 large carrot, sliced thinly
- 1 garlic clove, finely chopped
- 1 large thyme, sprig
- 29.58 ml extra-virgin olive oil
- 226.79 g boiling potato, diced
- 226.79 g swiss chard, coarsely chopped
- 1892.72 ml water
- 226.79 g zucchini, cut into 1/2-inch pieces
- 113.39 g green beans, trimmed and cut into 1-inch pieces
- 177.44 ml medium pasta shell
-
For pistou
- 1 small tomatoes
- 236.59 ml packed basil leaves
- 118.29 ml packed flat leaf parsley
- 2 garlic cloves, finely chopped
- 29.58 ml extra-virgin olive oil
- 236.59 ml coarsely grated swiss cheese (about 1/2 lb)
directions
- Wash and slice the vegetables. Cook leek, celery, carrot, garlic, and thyme sprig in oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 5-to 6-quart heavy pot over medium heat, stirring occasionally, until vegetables brown and stick to bottom of pot, 10 to 15 minutes.
- Add potatoes and chard stems with 1/2 teaspoon salt and cook, stirring occasionally, until beginning to soften, about 5 minutes. Add water and bring to a boil, stirring and scraping up brown bits.
- Stir in zucchini, green beans, pasta, chard leaves, and 1/4 tsp salt and simmer, uncovered, until pasta is al dente and vegetables are tender, about 10 minutes. Discard thyme sprig.
-
Meanwhile make pistou:
- Heat a dry small skillet (not nonstick) over medium heat until hot, then char tomato on all sides. Core tomato, then purée with basil, parsley, and garlic in a food processor. Add oil and cheese and blend well.
- Remove soup from heat and stir in half of pistou and salt and pepper to taste. Serve soup with remaining pistou, and crispy toasted bread.
Questions & Replies
Got a question?
Share it with the community!